Jiang Tai Gong (Chancheng Nanzhuang Branch)
Sichuan cuisine · ⭐ 3.8
No. 16 Dijing North Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 16 Dijing North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Beef Tripe Salad, Spiced Century Egg Salad, Qianye Tofu.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fo Shan
- Category: Sichuan cuisine
- Rating: 3.8
- Address: No. 16 Dijing North Road
- Popular dishes: Spicy Beef Tripe Salad, Spiced Century Egg Salad, Qianye Tofu, Fried Tofu Skin, Old Jar Sichuan-Style Catfish with Fermented Cabbage
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Dishes
Spicy Beef Tripe SaladCold beef tripe salad made by cleaning, boiling, and slicing beef tripe, then mixing with garlic, chili, and cilantro.
Spiced Century Egg SaladCold mixed century eggs is a chilled dish featuring century eggs as the main ingredient. The eggs are peeled, sliced, and mixed with scallions, ginger, garlic, soy sauce, vinegar, and sesame oil. No cooking required.
Qianye TofuQianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Old Jar Sichuan-Style Catfish with Fermented CabbageCatfish fillets simmered in fermented cabbage broth, delivering a tangy and spicy flavor with tender fish meat and rich sauce.
Old Jar Sichuan-Style Acidic FishFresh carp stewed with traditional old jar pickled vegetables, delivering a tangy and spicy flavor with tender fish meat and rich broth.
Garlic-flavored Basa FishBasa fish marinated with garlic, ginger, and wine, then pan-fried and sautéed in a garlic sauce for a savory, aromatic dish.
Sour Spicy Lotus StemSour and spicy lotus stem is a dish made primarily with fresh lotus stems, seasoned with chili, vinegar, and garlic. After washing and cutting the stems into segments and blanching them, they are mixed or stir-fried with a tangy spicy sauce, resulting in a crisp and refreshing taste that stimulates the appetite.
Spicy Grilled FishSpicy grilled fish features fresh fish marinated and roasted until crispy, then simmered with bean sprouts, potato slices, and lotus root in a spicy sauce made from chili, Sichuan pepper, and fermented broad bean paste.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.